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Cheesy Skillet baked meatballs

Image credit: Ben Dearnley – taste.com.au

Ingredients

500g Coles Australian No Added Hormones Beef Mince

1 Coles Australian Free Range Egg

1 cup (70g) fresh breadcrumbs (made from day-old bread)

1 brown onion, coarsely grated

2 tsp finely chopped rosemary

2 garlic cloves, crushed

3 tsp smoked paprika

1 tbs olive oil

1 brown onion, extra, finely chopped

1 carrot, peeled, finely chopped

2 celery sticks, finely chopped

1/2 cup (125ml) red wine or chicken stock

400g can diced tomatoes

1 cup (250ml) tomato sugo or passata

1/3 cup (80ml) thickened cream

60g pkt Coles Australian Baby Spinach

1/2 cup (50g) shredded mozzarella

Basil oil

1/2 cup basil leaves

1 garlic clove, crushed

1/3 cup (80ml) olive oil

Method

Step 1

Place the mince, egg, breadcrumbs, grated onion, rosemary, half the garlic and half the paprika in a large bowl. Stir until well combined. Season.

Step 2

Line a baking tray with baking paper. Roll 1-tbs portions of mixture into balls and place on the lined tray. Place in the fridge for 15 mins to chill.

Step 3

Preheat oven to 180°C. Heat half the oil in a large ovenproof frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.

Step 4

Heat the remaining oil in the pan. Add the chopped onion, carrot, celery, remaining garlic and remaining paprika. Cook, stirring, for 5 mins or until onion softens. Stir in wine or stock. Bring to a simmer. Cook for 1 min or until the liquid reduces slightly. Add diced tomato, sugo or passata and cream. Stir to combine. Bring to a simmer. Remove from heat. Season. Add spinach. Stir to combine.

Step 5

Arrange meatballs over the tomato mixture. Sprinkle with mozzarella. Bake for 20-25 mins or until meatballs are golden brown and the sauce thickens slightly. Set aside to cool slightly.

Step 6

To make the basil oil, place the basil, garlic and oil in a blender. Blend until smooth. Drizzle over the meatballs.

Panang-style meatball curry

Image Source: taste.com.au

Ingredients

400ml can coconut milk, divided

1/4 cup (20g) panko breadcrumbs

1 Coles Australian Free Range Egg, lightly whisked

500g Cook with Curtis Thai Recipe Beef Mince

1/4 cup (75g) Panang curry paste or red curry paste

200g green beans, trimmed, halved

1/4 cup coarsely chopped coriander

Method

Step 1

In a bowl, mix 1/4 cup (60ml) coconut milk with breadcrumbs and egg. Mix in beef. Roll into 16 meatballs. Refrigerate for 10 mins or until cold.

Step 2

Cook the meatballs in a large non-stick frying pan over medium-high heat for 6 mins or until brown all over. Using a slotted spoon, transfer meatballs to a plate.

Step 3

Reduce heat to medium. Add the curry paste and cook, stirring occasionally, for 2 mins or until fragrant. Whisk in the remaining coconut milk and bring to a simmer.

Step 4

Add the meatballs and green beans to the mixture in the pan. Cover and simmer for 5 mins or until meatballs are cooked through. Stir in coriander. Season with salt.

Spanish-style meatballs

Image credit: Chris L Jones – taste.com.au

Ingredients

500g lean pork mince

1 small carrot, grated

4 garlic cloves, crushed

2 1/2 teaspoons mild paprika

1/3 cup finely chopped fresh flat-leaf parsley leaves

2 tablespoons extra virgin olive oil

1 red onion, finely chopped

50g sliced pancetta, chopped

1 teaspoon dried oregano

1 red capsicum, chopped

1 yellow capsicum, chopped

400g can chickpeas, drained, rinsed

400g can cherry tomatoes in juice

410g can tomato puree

2 cups salt-reduced chicken stock

1 1/2 cups couscous

1 tablespoon finely grated lemon rind

Baby rocket, to serve

Method

Step 1

Combine mince, carrot, half the garlic, 1⁄2 teaspoon paprika and 2 tablespoons parsley in a bowl. Using 1 1/2 level tablespoons at a time, roll mixture into balls.

Step 2

Heat half the oil in a large deep frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a plate.

Add capsicum, chickpeas, cherry tomatoes in juice, puree and 1⁄2 cup stock. Bring to the boil. Return meatballs to pan. Simmer, uncovered, for 15 minutes or until meatballs and vegetables are cooked through and sauce thickens.

Step 5

Meanwhile, bring remaining stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock. Cover. Stand for 3 to 5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Stir in rind and remaining parsley.

Remove and discard cinnamon. Sprinkle with coriander and pistachios. Serve with couscous and yoghurt.

Cheesy beef and lentil meatballs

Image credit: Nigel Lough – taste.com.au

Ingredients

500g lean beef mince

400g can brown lentils, rinsed, drained

1/2 red onion, finely chopped or grated

1 zucchini, coarsely grated

1/3 cup fresh basil leaves, finely chopped

25g (1/4 cup) quinoa flakes

2 garlic cloves, crushed

1 egg, lightly whisked

2 teaspoons dried oregano leaves

2 teaspoons olive oil

500ml (2 cups) tomato passata

200g mixed baby tomatoes, halved

2 teaspoons balsamic vinegar

40g (1/3 cup) coarsely grated fresh mozzarella

75g Greek feta, crumbled

Fresh basil leaves, extra, to serve

Method

Step 1

Place the mince, lentils, onion, zucchini, basil, quinoa flakes, garlic, egg and 1 teaspoon of the oregano in a large bowl. Season well with salt and pepper. Use clean hands to mix well until combined. Roll rounded tablespoonfuls of the mixture into balls. Transfer to a lined plate. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

Combine tomato and vinegar in a bowl. Season. Spoon the tomato mixture among the meatballs. Sprinkle with mozzarella and feta. Sprinkle with remaining oregano. Bake for 25 minutes or until golden and bubbling. Stand for 5 minutes. Sprinkle with extra basil.

Easy meatball tray bake

Image Source: taste.com.au

Ingredients

500g Coles Australian 4 Star Beef Mince

1/2 cup (35g) breadcrumbs (made from day-old bread)

1 tbs finely chopped rosemary

1 red onion, cut into wedges

2 x 400g cans cherry tomatoes

2 zucchini, thickly sliced

1 large eggplant, coarsely chopped

1 tbs olive oil

100g cherry bocconcini

1/4 cup basil leaves

Method

Step 1

Preheat oven to 180°C. Combine the mince, breadcrumbs and rosemary in a large bowl. Season. Roll 1-tbs portions of mince mixture into balls. Place on a large tray.

Step 2

Heat a large frying pan over high heat. Spray with olive oil spray. Add the meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer the meatballs to a large roasting pan. Add the onion, tomatoes, zucchini and eggplant. Drizzle with the oil.

Step 3

Bake for 30-35 mins or until the meatballs are cooked through and vegetables are tender. Add the bocconcini to the meatball mixture in the pan. Bake for a further 5 mins or until the bocconcini melts.